Baked Potatoes with Rocket, Feta and Pepperoncini
Photography by Aaron McLean.
INGREDIENTS
4 cooked baked potatoes, hot
1 tablespoon olive oil
1 teaspoon lemon juice
sea salt and freshly ground pepper
2 handfuls rocket leaves
6 pepperoncini, sliced
½ cup large black olives, pitted and halved
1/3 cup hazelnuts, roasted and roughly chopped
100 grams feta cheese, sliced
METHOD
To assemble: Whisk the olive oil and lemon juice in a large bowl and season. Add the rocket, pepperoncini, olives and the hazelnuts and toss together.
Cut the potatoes ¾ of the way through the centre lengthways. Add 1-2 slices of feta and fill with the salad. Makes 4
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!